Beetroot Crisps With Coriander Houmous


  • 250 g Beetroot
  • 3 sprigs Fresh thyme
  • Olive oil
  • 2 Garlic Cloves
  • 400 g Chickpeas
  • 50 g Coriander leaves
  • 2 tbsp Tahini
  • 1 Lemon
  • 1 tsp Paprika
  • Olive oil


  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Peel and thinly slice the beetroot, then place in a bowl. Pick in the thyme leaves, and toss with 1 tablespoon of olive oil.
  • Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
  • Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
  • Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
  • Season, then tip into a small bowl, drizzle with extra virgin olive oil and serve with the crisps. Any leftover houmous will keep in the fridge for 4 to 5 days